Chicken pieces braised in a fragrant colombo curry powder sauce with potatoes, christophene, and fresh herbs. A testament to Indian influence on Saint Lucian cooking.
Ingredients
1kg chicken pieces, skin on
3 tbsp colombo curry powder
2 potatoes, cubed
1 christophene, peeled and cubed
1 onion, diced
4 cloves garlic, minced
2 tbsp vegetable oil
3 sprigs fresh thyme
1 Scotch bonnet pepper, whole
250ml water
2 tbsp lime juice
Salt to taste
Instructions
1Season chicken with colombo powder, garlic, lime juice, and salt. Marinate 1 hour.
2Heat oil in a Dutch oven. Brown chicken pieces on all sides. Remove and set aside.
3Saute onion in the same pot until softened.
4Return chicken to pot. Add potatoes, christophene, thyme, Scotch bonnet, and water.
5Cover and simmer 35-40 minutes until chicken is tender and sauce has thickened.
6Remove Scotch bonnet. Adjust seasoning.
7Serve hot with rice.
Did You Know?
Colombo powder is unique to the French Caribbean islands and differs from standard curry powder by including roasted rice and mustard seeds.